Rate This!

Directions

Preheat oven to 400 degrees F. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Drizzle olive oil over each potato and sprinkle with salt. Wrap each potato in foil. Bake 400 degrees F for 1 hour or until tender. Remove and discard foil. Let potatoes stand about 15 minutes to cool slightly. Cut the potatoes in half lengthwise. Carefully scoop pulp out of each potato, leaving a 1/4- to 1/2-inch shell; set shells aside. Place potato pulp in a large bowl. Mash the potato pulp with a potato masher or an electric mixer on low speed until nearly smooth.

In a small saucepan heat milk and butter over medium heat until butter is melted. Pour milk mixture over mashed potatoes; beat until smooth. Stir in sour cream, the chopped chives, and 2 tablespoons of the cheese. Season to taste with salt and pepper. Mound mixture into reserved potato shells and sprinkle with remaining 2 tablespoons cheese. Place potatoes in a single layer in a 2-quart square baking dish.

Bake, uncovered, about 20 minutes or until golden brown and heated through. If desired, garnish with chopped chives.

From the Test Kitchen

Make-Ahead Directions:

Prepare as directed through Step 2. Place potatoes in a single layer in an airtight container. Cover and chill for up to 24 hours. Place potatoes in a 2-quart square baking dish. Bake, covered, in a 325 degrees F oven for 30 minutes. Uncover and bake 15 minutes more or until potatoes are golden brown and heated through.